Today I have an incredibly simple recipe for vegan mayonnaise. I already have a quick recipe on my site — Homemade Blender Mayonnaise, as well as Milk Mayonnaise, and now here comes a vegan mayo. This mayonnaise is great for those observing a fast, as well as for anyone who is wary of raw eggs in mayonnaise — plus, egg-based mayo doesn't keep well for long, whereas aquafaba mayo can be stored for up to a week. So what exactly is aquafaba? Aquafaba is the name for the thick liquid produced by cooking legumes such as chickpeas, beans, or peas. Aquafaba is very often used as an egg substitute in baking, for vegans or people with allergies. The easiest way to get aquafaba is to drain the liquid from a can of beans, chickpeas, or peas. I used the liquid from canned white beans. P.S. Aquafaba mayo turns out incredibly delicious — I can say with confidence that it has absolutely no trace of a bean flavor or anything like that. My husband tried it and said that the vegan mayo actually has an even richer mayo flavor than regular mayonnaise!))
Ingredients:
- 100 ml aquafaba (liquid from canned beans, chickpeas, or peas)
- 150-250 ml vegetable oil (refined)
- 1 tsp sugar
- 1 tsp apple cider or wine vinegar
- 0.5 tsp salt (level)
How to cook vegan mayonnaise (aquafaba)
Drain the liquid into a blender cup (the beans, chickpeas, or peas themselves won't be needed). Add the sugar, vinegar, and salt, and blend for a couple of seconds.
It's best to pour the oil into a cup with a spout so you can drizzle it in a thin stream. Slowly drizzle in the oil while continuing to blend. The mixture thickens very quickly, turning into mayonnaise. I added about 180 ml of oil — use your judgment and keep adding oil until you reach your desired consistency.
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